We love the zing of lemons in our house and adding Vegan Lemon Curd to these Vegan Lemon Cupcakes if the perfect combination. Now these cupcakes don’t keep as well as say, Chocolate ones, anything with fruit goes off more quickly. Also, if not eaten straight away the curd does tend to leak into the rest of the cupcake (by the next day). So, if they all aren’t going to be eaten up pretty quickly then pop the curd in the fridge and inject as you go! Or just spread the curd on top if you like.
One of our favourites!
Free From: Dairy, Egg, Soya
Contains: Citrus, Gluten
Vegan Lemon Cupcakes with Lemon Curd
Ingredients for the Cake
- 1 1/2 Cups Self-Raising Flour
- 1 Cup Caster Sugar
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 2 tsp Lemon Extract
- 1 tsp Cider Vinegar
- 1/4 tsp Salt
- 2 Lemons Zest
- 2 Lemons Juice (about 8 tsp)
- Around 1 Cup Non-Dairy Milk (put the lemon juice in the measuring cup and top up with milk to get 1 cup of liquid)
- 1/3 Cup Melted Non-Dairy Margarine
Ingredients for the Lemon Curd
- 200 ml Lemon Juice
- 2 Lemons Zest
- 120 ml Water
- 3/4 Cups Caster Sugar
- 1/4 Cups Non-Dairy Cream
- 3 tbsp Non-Dairy Margarine
- Preheat oven to 170°C/350°F and line a muffin tin so everything is ready to go once the batter is done.
- Zest the lemons and put them to one side. Then grab your juicer and juice the lemons. Don't forget to remove the pips.
- Add the lemon juice to the measuring jug and add enough non-dairy milk to make 1 cup. Leave to one side for 10 minutes to curdle.
- Put the flour, sugar, baking soda, zest and salt into a bowl and give it a good mix to evenly combine all the ingredients.
- Now add the vanilla, lemon extract, melted margarine and milk mixture. Mix to combine. Don't over mix it - just enough to make a nice batter.
- Finally fill the cupcake liner 2/3 rds of the way up and pop into the hot oven. The cupcakes should take about 15 minutes to bake, but do test with a toothpick to make sure (it should come out clean).
- Now make the Curd, whisk the lemon juice, water and sugar together. Place in a large pot on a medium heat to melt the sugar.
- Put the cornflour in a large bowl and 1/3 cup at a time whisk the liquid into the corn flour - once you've put in about 2/3rds of a cup of the liquid, and you've whisked to a lump free constancy, then you can add the cornflour mixture back into the pot. Whisk for a few minutes then turn the heat up a bit.
- The mixture will bubble and change to a darker colour. Whisk to make sure no lumps form and let it bubble for about 5 minutes. Take off the heat - add in lemon zest, non-dairy cream and non-dairy margarine and whisk again. You should have a nice consistency for injecting into the lemon cupcakes.
- Once the curd cools it becomes more set so it's best to inject it while slightly warm. If you leave it to get cold, just add in a tablespoon of water and re whisk when you are ready to add it to the cupcakes.
- I got my flavour injector from Waitrose, but I’ve seen them everywhere including Robert Dyas. Fill the injector with the curd and puncture the cupcake in the middle. Fill with about ¼ ounce of curd. I find any more and the cupcakes crack at the top. This gives you a nice dollop of curd in the middle of the cupcake. Of course you also have a puncture hole to deal with! So dust with icing sugar or cover with buttercream – whichever you prefer. If you don't have a flavour injector just cut out a cone of cupcake from the top, pop in a dollop of curd, and put the top back on. It looks lovely! See the ones below!
If you’re in the mood for Chocolate – check out our Vegan Chocolate Cupcake Recipe here: